Place cream gently on top of the custard layer. It’s easiest to pipe if you can so that it doesn’t sink into the custard, or you can spoon small amounts over the whole thing.

I like to lay the sponge roll pieces around the side then base of the trifle bowl and lightly pour over some of the liquid you are using. Then to this I fill with almost half the custard. Then layer half the peaches, jelly and strawberries then a thin layer of more custard. The earliest Trifle recipe appeared in a cookbook in 1585, so there’s definitely some history to the dessert, although when the switch to whisky may have happened is anyone’s guess.Here is detailed information about how I assemble the trifle, Feel free to scroll down to the full method below. I like to have everything ready beside me, so the peaches drained and diced, the jelly sliced into squares and the strawberries hulled and sliced in half etc The late 19th century was, according to the food historian Annie Gray, "a sort of heyday'"for trifles [5] and by the early 1900s there were, in print, says Gray, "a bewildering number of recipes". There were thirteen in The Encyclopaedia of Practical Cooker (1891), from Theodore Francis Garrett, alone. [2] That book is unusual, suggests Gray, in including two savoury versions, one with veal and one with lobster. [2] It’s perfect for dessert after a big family dinner, great as part of a buffet for parties or even just because you fancy a bowlful. The Platinum Pudding Competition | The Winning Recipe". www.fortnumandmason.com . Retrieved 9 June 2022.

Frozen Berries are ideal here so you can make this berry trifle at any time of year. I like this summer fruits mix, but any similar mix of berries will do. Or use fresh berries instead if you prefer, (and you can omit the sprinkle of caster sugar if you do, as fresh berries are a little sweeter already).

I can tell you one thing, a soggy sponge does not look great to photograph but tastes great, so make YOUR sponge for eating not photographing! I have not added extra liquid to mine like I normally do so the jam roll looks cute but definitely add it to yours if you like all the flavours. You can use any type of tinned fruit for this recipe, it’s also delicious (and sweet!) when made with tinned apricots or pears.

Gently heat the remaining jam in a saucepan or microwave-safe bowl to thin it out. Take off the heat and add the whisky and orange juice. Allow to cool and taste to see if you want to add more whisky or orange juice.

If you need to set your custard layer, we recommend making your custard (for example, a pudding mix), and letting it cool. Once cooled down, stir it a bit and spoon it over the previous layers. Tightly cover and set the trifle bowl in the refrigerator for about half an hour until it is set, as needed. You can easily turn your granulated sugar into caster sugar with a food processor, coffee grinder, or blender. Just blend the sugar until it’s a super-fine consistency (but not powdery). You want to try for a crystal size somewhere between granulated sugar and powdered sugar. Can I Make a Trifle the Day Before? Add one third (approximately 1 and 1/3 cups) of the fresh berries on top of the cake, along with half of the jelly squares. Then, pour over 1 cup of custard. Always keep trifle refrigerated before serving – and remember it’s best time make trifle a day in advance or at least a few hours to let everything soak together. CAN TRIFLE BE MADE THE DAY BEFORE?